Crispy Pan Fried Chicken Parmesan
An Italian American favorite with hot crispy chicken and pasta
Equipment
- 1 sauce pan or Dutch oven
Ingredients
Sauce
- 32 oz Whole peeled tomatoes
- 1 Onion white or yellow
- ¾ Cup Red Wine, Cabernet Sauvignon
- 1 tbsp minced garlic
- Salt
- Dried oregano or basil optional
Chicken
- 1 Chicken breast (~1lb)
- ½ Cup Panko or other breadcrumb
- 1 large Egg
Other
- 1 block Fresh Parmesan
- 1 Box Favorite long noodles I like angel hair
- basil optional garnish
Instructions
Crispy Pan Fried Chicken Instructions
- Start by laying a thawed boneless skinless breast on a cutting board (preferably plastic or wood, not glass). Then place a sheet of plastic wrap over the top of the chicken and smash with a tenderizer until the chicken is between ⅓ and ½ inch thick. Slice in two if making two servings.
- Next lay out breadcrumbs on a plate, cover enough area to coat one side of the chicken, and pile enough crumbs so you can do both sides, maybe ¼-⅓ inch thick on the plate. Whisk an egg in a bowl, then run the chicken through the egg. Press the egg-covered chicken into the panko, then flip it and press again. Do not be afraid to add extra bread crumbs where needed.
- Next heat a pan to medium to medium high heat, and add a bit of canola oil. Canola is recommended over olive oil here because olive oil will smoke and burn quicker. Once the oil is hot, lay out the chicken and fry until both sides are golden brown. You can pull one off the pan and cut into it to check for doneness. You shouldn’t need a lid or water for this operation.
Sauce and Assembly Instructions
- Heat a saucepan or Dutch oven on medium high heat with a bit of oil at the bottom. Slice up an onion and fry until the onion starts to turn translucent or golden, between 2 and 5 minutes. Add the minced garlic and fry for another minute.
- Now drain and add your tomatoes and wine. Add a dash of salt and any herbs you want to add. Let the mixture reach a boil, then reduce to a simmer and cook for 15-20 minutes. Near the end, if the sauce looks watery, mix in 1-2 tablespoons of tomato paste.
- Boil your noodle per the instructions on its box. We used angel hair, and you can use whatever your favorite noodle is. If your noodles finish before the rest of the meal, strain them and put them back in the pot (burner off) with a teaspoon of oil mixed in to keep the noodles from sticking.
- When all the parts are ready, lay down some noodles on the plate, and add sauce, chicken, and cheese. I chose to show the chicken and cheese on top, but I probably like it better when the sauce is on top. Serve and enjoy :)
Notes
Calories assume 8oz chicken, 4oz dry noodles, and 2oz fresh parmesan per serving.